Negi and Canned Mackerel Ajillo

Name: Negi and Canned Mackerel Ajillo
Total time: 15 min
Yield: 2 Portions
Ingredients: 🐟 1 can (190g) canned mackerel in water; 🧅 1 stalk white part of negi (Japanese leek); 🧄 1 clove garlic; 1 tsp sliced chili; 🧂 1/3 tsp salt; 150ml olive oil

Coût $5, économiser $10

Source: Recommended by CookPal

15 Min
2 Portions
$5

Negi and Canned Mackerel Ajillo

Coût $5, économiser $10

Source: Recommended by CookPal

15 Min
2 Portions
$5

INGRÉDIENTS

Seafood
- 🐟 1 can (190g) canned mackerel in water
Vegetables
- 🧅 1 stalk white part of negi (Japanese leek)
Spices
- 🧄 1 clove garlic
- 1 tsp sliced chili
- 🧂 1/3 tsp salt
Oil
- 150ml olive oil

ÉTAPES

Cut the negi into 2cm pieces and prepare the garlic by halving it, removing the core, and crushing it with the flat side of a knife.

Heat olive oil, garlic, salt, and chili in a pot over low heat until fragrant. Add the canned mackerel and negi, then simmer over medium heat for 3–5 minutes until the negi softens.

NUTRIMENTS

Par portion

🔥

350

Calories

20g
Protéines
5g
Glucides
30g
Graisses

💡 Astuces

Serve with baguette slices for dipping into the flavorful oil.This dish is perfect as a quick side dish or appetizer.You can substitute negi with green onions if unavailable.

⚠️ Précautions

Cette recette est donnée à titre d’inspiration. L’usage spécifique doit être ajusté selon les différences individuelles.